Aug 26, 2010

Modak .. Ukadiche modak ( Maharashtrian Style )



Modak is a sweet dish which originated in the Indian state of Maharashtra and it is considered to be the favorite dish of Lord Ganesha. It is customary to offer twenty one or hundred and eight modaks to Lord Ganesha. You can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. You can also add dry fruits.


Makes: 5 - 7
Preparation Time: 1 hour
Steaming Time: 15 minutes

You will need

For Outer Covering:

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) rice flour
1 cup water
1/2 teaspoon salt
1 teaspoon oil
1 teaspoon maida ( all purpose flour )
Extra 1 tablespoon oil

For Coconut Filling:

1 cup ( 125 g ) grated coconut
1/2 cup ( 60 g ) melted jaggery
1 teaspoon ghee
1 pinch cardamom powder

Method

For Coconut filling:

In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.

Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.

For Outer covering:

In a bowl, boil water. Add 1/2 teaspoon salt and 1 teaspoon oil.When the water starts boiling , remove the lid, reduce heat to minimum. Pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly - else it may form lumps - which totally spoils the dish. Switch off the heat. Then immediately add 1 teaspoon maida (all purpose flour) and 1 teaspoon oil. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 5 - 7 minutes.

Transfer this rice flour mixture to another wide bowl, knead again and make an extra soft dough. Maida is the secret ingredient which helps to make the perfect shape.



Divide rice dough into 5 - 7 portions and make round balls. Apply little oil on your palm. Flatten each round ball to form a cup shape ( see the photo above ). Place 2 teaspoon coconut - jaggery filling. Dip thumb and index finger in the oil and make 6 pinches side by side on the outer covering. Bring all the pinches together on top and join. Make perfect modak shape with the help of oil. Or you can use a modak mould.

In a flat bowl, grease 1 teaspoon oil. Arrange modak carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm.


3 comments:

konchady said...

Looks nice & tasty.

Michaela said...

Hi Niya, I want to try Modaks this Ganesh festival but I am not sure how to proceed with preasure cooker. When I arrange modaks in steel bowl do I need to pour some water to cooker and then keep the bowl with modaks in? Whistle need to be on or removed? 15 minutes from 1st whistle (if using it) or 15 minutes from when you keep preasure cooker on stove? Pls, help!

Michaela, said...

Thank you Niya for explaining how to proceed with steaming Modaks :) I made them today for the first time and they taste just like those I ate in my Bhabi's house. Thanks again for your help.